Cheesecake Chocolate Bundt with Fudge Frosting Recipe

This recipe yields a 11-12 cup recipe

40g cocoa powder

2 tsp coffee powder

220g water

227g unsalted butter

1 tsp salt

220g plain flour

250g castor sugar (already greatly reduced)

1 1/2 tsp baking soda

2 eggs (55 to 60g variety)

120g sour cream

225g cream cheese, room temperature

112g castor sugar

1 egg (55 to 60g variety)

1 tsp vanilla bean paste

2 tsp plain flour

1/2 cup thickened cream

2 tsp golden syrup

115g dark coverture chocolate

Method

On low speed, mix cream cheese till smooth and creamy. 

Add flour, egg and vanilla bean paste.

Mix well. Transfer cheesecake mixture into a piping bag.

In a pan/pot, bring water, butter, salt and cocoa powder to a boil. Mix well. 

In a mixing bowl, mix sugar, flour, coffee powder and baking soda together. Whisk to mix well. 

On medium-low heat, cook butter mixture till mixture is homogeneous. 

Dry ingredients all whisked!

Pour in half the butter mixture into the dry ingredients. Mix in.. It will be clumpy. Fear not. 

Mix in remaining butter batter and mix well.

The mixture will be thick.. Mix till there are no more clumps. 

Add an egg and mix well till mixture becomes homogeneous.

Add in the other egg and mix well.

Add in sour cream and mix well. Batter should be homogeneous. 

Spray bundt tin with non-stick spray. 

This is the non-stick spray I used.

Pour in 1/2 the cake batter into the tin. Pipe in cheesecake mixture, being mindful that the mixture does not touch the sides of the tin. Using a ladle/spoon, gently spoon the remaining batter to cover the cheesecake mixture. This video will show you how!

Bake cake in a pre-heated oven of 175 degree Celsius for 45 - 50 minutes. Remove cake from oven and cool on a cooling rack for 20 minutes before inverting tin to remove cake. 

Once cake has cooled completely, you may start preparing the fudge. This fudge is absolutely delicious! In a pan/pot, add thickened cream and golden syrup. 

On medium-low heat, warm up mixture till small bubbles appear at the side of the pot/pan. Avoid over heating the mixture. Remove from heat. 

Add coverture chocolate and allow mixture to sit for 5 minutes. 

Give the mixture a good stir for the chocolate to melt. 

This fudge is just the bomb. Allow fudge to cool in the pan or 10 minutes before pouring/piping onto your cake. Here's a video on how I piped the fudge onto the cake!

Allow fudge to set on the cake for 10 minutes before serving. 

Just look at that.

The hubby loved it so much he wanted some to take to the office to share after enjoying a huge slice of it. I love the fudge very much and I'm gonna use it for so many recipes to come! Enjoy this lovely recipe! 

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